Homemade Raincoast Crisps are a copycat version of the famously beautiful and crunchy crackers that dominate cheese boards everywhere, and they’re so easy to make! Everyone who tastes them falls in love.
my easy copycat Raincoast crisps recipe makes the perfect cracker!
Raincoast Crisps crackers are famous for their incredibly crunchy texture, their uniquely beautiful look, and all those creative flavors ~ they revolutionized the bland world of crackers, and now you can make them at home! Trust me on this, friends, you need to make these, they’re awesome, easy, and spot-on.
Not all copycat recipes are this spot on, this perfect a replica of the original. But my Raincoast crisp recipe is pretty much identical to those you find in the fancy cracker section of your store, but guess what? Mine are way more affordable, easy to make, and super customizable.
Interestingly, the reason Raincoast Crisps are so easy to replicate in your home kitchen is because they’re made in small batches, using whole ingredients and no preservatives, etc. No fancy ingredients or equipment needed!
why make homemade Raincoast Crisp crackers?
Sure, you could go out and pick up a pack of Raincoast Crisps, but what fun would that be?? And to be honest, as with so many copycat recipes, this one is even better than the originals because you control the ingredients.
- the recipe is super easy and requires no special skills. It works perfectly every time.
- you can customize it to your dietary needs and preferences, or just work with what’s in your pantry!
- these crackers are super healthy, made with no oil or fats, tons of nutritious nuts, seeds, and fruit, and just a touch of honey for sweetness.
- Depending on how thick your slices are, you’ll get anywhere from 20 to 30+ crackers out of every mini loaf. That means this easy recipe will yield upwards of 100 crackers! Not bad for a batter you can whip up in minutes with just a bowl and a spoon.
how to make copycat Raincoast Crisps
The process for making super crispy crackers is much like making biscotti ~ the batter is baked in a loaf pan, or in this case, mini loaf pans, then sliced, and baked again. It’s that double baking that results in the deep color and supremely crunchy texture.
1. Stir your batter together in a mixing bowl
Toss all the dry ingredients together to mix, then stir in the buttermilk and honey. (The batter will be thin.)
2. Divide batter between 4 mini loaf pans
Bake until golden and a toothpick comes out clean.
3. Let cool and then freeze the loaves for at least 2 hours
The freezing firms up the loaves so you can slice them very thinly.
4. Slice each loaf very thinly and bake again
The second bake, at a slightly lower temperature, crisps and browns the crackers to perfection. They’re ready to enjoy!
copycat Raincoast Crisps cracker FAQS
Freezing the loaves really does facilitate the slicing process. But you’ll also need a good sharp, serrated knife. A good quality bread knife is ideal. You can also use a mandoline, but I don’t recommend this unless you’re very skilled. If you use protective gear and proceed safely, you can get perfectly even, thin slices this way.
For sure. These crackers are low calorie and full of fiber, with no added fat and lots of nutritious fruits, nuts, and seeds.
Yes, they’ll freeze nicely. Put them in heavy duty freezer bags or freezer safe containers and use within 3 months.
Absolutely. Add a bit more seeds, or dried fruit instead.
They’ll keep quite a long time because they are so crisp. They will keep several weeks, but they never last that long!
I used 4 USA mini loaf pans, they each measure 5.25×3 inches. Many different sizes of loaf pan will work, you will just have to adjust the initial baking time accordingly. Mini loaves like mine make the best size for the crackers, just like the ones in the stores.
Yes, you can play around with different flours in different proportions. I do recommend making the recipe as written, first, before you try to adjust it.
I haven’t tried that but I don’t see why not. You might try almond, soy, or coconut milk.
Try molasses, agave or maple syrup. I haven’t experimented with alternative sweeteners yet. This little bit of sweetener brings out the flavors without making the crackers taste at all sweet.
how to serve these crisp crackers
These gutsy crackers can take anything your charcuterie platter can throw at them, and they pair well with just about any cheese you can think of, from soft gooey Brie to an aged cheddar and more. They’re strong enough to hold up to anything, and always provide that famous crunch! The crackers are so tasty a lot of folks, including my daughter, just love to eat them solo, as a delicious and healthy snack.
we love seeds!
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Copycat Raincoast Crisps Crackers
Equipment
- 4 mini loaf pans See mine here
Ingredients
dry ingredients
- 1 cup whole wheat flour
- 1 cup bread flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 cup golden flax seeds
- 1/4 cup pepitas
- 1/4 cup sesame seeds
- 1/4 cup sunflower seed kernels
- 1 cup assorted dried fruit (I used chopped apricots, dates, cranberries, currants.)
- 1 cup assorted nuts (I used whole hazelnuts, whole pistachios, whole almonds.)
wet ingredients
- 2 cups buttermilk
- 1/4 cup honey
Instructions
- Preheat oven to 350F. Lightly butter or spray 4 mini loaf pans.
- Toss the dry ingredients together in a large mixing bowl.
- Add the buttermilk and honey to the bowl and stir until everything is well combined. Note: the batter will be thin.
- Fill your 4 loaf pans evenly. Bake for about 30 minutes, or until golden on top and a toothpick inserted in the center comes out without wet batter clinging to it.
- Let cool briefly in the pans before turning out onto a rack to cool completely.
- Wrap the completely cooled loaves in plastic or foil and put in the freezer for at least 2 hours, or until nice and firm. Note: it's important that the loaves be completely cool before you put them in the freezer.
- Preheat the oven to 300F.
- Slice the partially frozen loaves as thinly as you can. You should get anywhere from 20-30 slices from each loaf.
- Put the slices in a single layer on a dry baking sheet (you can fit them closely together) and bake for 15 minutes on one side, then flip for another 15 minutes. Note: depending on the thickness of your crackers they could take a little more or a little less time. Watch carefully so that they don't burn.
Video
Notes
- If using larger dried fruits like apricots or figs, be sure to cut them in smaller pieces.
- If you don’t have buttermilk you can make a substitute using whole milk and a tablespoon of lemon juice. Mix them together and let sit on the counter for 15 minutes before using.
other ingredients to use:
- fresh or dried herbs
- grated aged cheeses
- different whole grain flours like buckwheat or rye
- rolled oats
Nutrition
I have made these twice, the first time I didn’t do the second bake long enough, although they were still delicious and gone in no time! The second time I baked them perfectly and they are crunchy and so very tasty! They truly are my favorite crackers and I hesitate to buy them in the store because they are so expensive. I used to buy them only for special occasions but now that I know how easy they are to make I don’t have to settle for only enjoying them a few times a year. I use “real” buttermilk and dried apricots, blueberries & cranberries, sesame seeds, flax seeds, pecans and pumpkins seeds. So much yummy goodness.
The loaves are in the freezer and they look amazing. Do you think I can slice them with a mandolin using a thick (for the mandolin) setting?
TIA.
I made these with a couple of adjustments. I added 1/4 C brown sugar and increased salt to 3/4 salt. They are INSANELY delicious!! I made hazelnut/cranberry and mango/almond. You cannot tell the difference between these and the store bought ones. I’m also going to make a dried peach/pecan batch! Thank you so much for this recipe!
Dar I’m so glad you love these, I don’t think enough readers have discovered them, they are so good!!
YUM
Can I use almond flour rather than whole wheat?
I haven’t tried that so I’m not sure. I’d be interested to hear if you try it and how it works out!
These are delicious! Addicting as well. Thanks for the recipe!
I loved this recipe! Any tips on storing them? That’s of course if they last long enough….
They last forever. I keep them in a zip lock baggie, but any container will do, in the pantry. If you’ve got them really crisp to begin with they just last literally forever.
I was thrilled to find this recipe and am nibbling as I write. Delicious!
My fruit fell to the bottom…any suggestions on getting it to suspend better? Have you ever tried Greek yogurt in place of milk? I used whole milk with fresh lemon juice.
Many thanks!
I’d love to know the answer to this question, too!
Your batter should be nice and thick Karen, which keeps the nuts, seeds, and fruit well suspended, so maybe you needed a little more flour. Also make sure to dice the fruit in small bits so it isn’t too heavy. If you watch the video you’ll get an idea of how thick the batter should be.
This recipe is incredible! Exactly what I was looking for; I cannot believe how close they taste to the real thing! A bit of a labour of love, but honestly worth it for the volume of crackers you get. (The slicing is really the most time consuming element). Bravo!!
I made my own buttermilk with nut milk + lemon juice.
These are really wonderful! The only problem is I CANT STOP EATING THEM!!!!!! I need an intervention!!! Thank you for this terrific recipe. Ive made them two days in a row!
Go ahead and binge on them, they’re perfectly healthy!